Focused on sustainable local produce
Restaurant Brace | Copenhagen

Photo, Raw zander, pickled cucumber, marigold and basil butter.

Italy gets the Gold Medal at the 9th Coppa del Mondo of Gelateria, which just ended at the arena in the South Hall of Rimini Expo Center,
during the 41st International Trade Show of Artisan Gelato, Pastry, Bakery and the Coffee World

Fabrizio Fiorani presents "LOVE"
Crispy peanut cremino and Vanilla toffee
In Avanguardia" Chiriotti Editori

shop.chiriottieditori.it

The title refers to the concept of avantgarde, pointing at the literary and artistic movements that conceive new poetics and unprecedented ways on expression, overcoming tradition and current tastes.
This is the second book by Fabrizio Fiorani, where a further step forward is established

Available at https://shop.chiriottieditori.it/avanguardia-en

The New Book "The great mignon patisserie" by Alessandro Dalmasso (Chiriotti Editori)
is now available at shop.chiriottieditori.it

The chapters range from classic and innovative choux to savory ones, through chantilly, tartlets, mignon, meringues, cake pop, liqueur mignons, cupcakes, fried mignons…

 

Antonio Bachour
"Bachour in Color", Chiriotti Editori
shop chiriottieditori.it

"When it comes to your Thanksgiving feast, leave dessert to us!", said Dominique Ansel.
The pastry chef presents three delicious Thanksgiving pies

Our interview to Tom Hemerka, the founder of the Instagram account @pastryelite (353,000 followers)
We present his point of view about the contemporary social content managing in pastry  and  what does the modern concept of "web influencer" mean to him